2 lbs. carrots
1 tsp. salt
2 onions
1/2 c. oil
6 tbsp. butter
5 tbsp. chopped parsley

Scrape the carrots and cut in four lengthwise, then cut each quarter in 2 inch long strips. Sprinkle with salt; peel and slice the onions. Heat the oil in a pan and fry the onions until they become transparent, then add the carrots together with 1/2 cup water.

Cover with a lid and cook over moderate heat for 30 to 35 minutes until the carrots are just tender. Using a slotted spoon, transfer to a serving dish and dot with butter. Sprinkle over the parsley. Serves 4.